Sourdough crumb question
Hello! I’m wondering if I can get some feedback on my sourdough crumb. I’ve only baked 4 loaves in the last 2 months, but they’ve had wildly different crumbs. Similar number of foods for each (5-6x over 3.5 hrs), an hour autolyse, then levain added, then salt added. Both loaves rested for 4+ hrs and was cool to the touch.
I used the coil fold method for the most recent loaf and ended up with HUGE holes in the bread. It almost seemed like too many holes and not enough actual...bread? Other than the folding method being different, the only other major difference was that I let it sit for an extra hour after adding salt because I had a work commitment.
The other loaf was clearly more dense internally (less airy) and I utilized the stretch and fold method. The doughs felt similar, although I think the more dense loaf seemed to feel “tighter” when I shaped it for the banneton.
Has anyone noticed a major difference based on shaping method, and/or what’s causing the massive holes in my bread?